This easy black bean toast recipe features a lemony avocado mash, Mexican-style black beans and a quick cherry tomato salsa. Perfect for a healthy breakfast or lunch that will keep you full and satisfied for a while.
Avocado toast will definitely never go out of fashion. When did it get so popular again, around 2016-ish? No wonder they are still so much out there. They are easy, tasty, healthy and SO very much versatile. Plus, they make for a quick way to enjoy a savory breakfast without much more effort than spreading jam on toasts. Savory breakfast that's filling and satisfying without eggs, yes it is possible!
I get bags of avocados each week just to make them! Because other than green smoothies and overnight oats, all I want in the morning is to top my toast with avocado. Plus, our kids are avocado toast monsters. Just a little lemon juice and salt, and that's it. Simple and delicious.
BUT, this recipe is something else. Obviously a little more work than simply mashing the avocado over bread, but such a treat if you have an extra 15-20 minutes on-hand. It will for sure step up your avocado toast game and make for a fun tasty change.
(By the way, check out this Mediterranean avocado toast recipe and this high-protein avocado toast for more ideas!)
Loaded with fiber-rich black beans, full of Mexican flavors, a nice mix of warm and cold toppings and guys, that quick tomato salsa, sweet-salty-cilantro-y, so good! Combined with buttery mashed avocado and you made yourself a nice little feast.
You can also make the Mexican black bean mixture and the quick tomato salsa ahead of time, keep in the fridge and use them next time an avocado toast craving strikes.
What's to love about this recipe
- Rich in fiber and loaded with good-for-you fats that will help you feel full longer.
- Features layers of flavors and contrasting texture.
- Quicker to make than it seems and some components can be made ahead.
- Uses canned black beans for convenience (no soaking required!).
- Perfect for breakfast, but also brunch or lunch.
- Light and healthy, but also very satisfying.
Ingredients you'll need
- Slices of bread of your choice: sourdough works well here. I found the results better using sturdy crusty bread as opposed to sliced sandwich squared light bread.
- Canned black beans: super convenient.
- Red onion: can swap for yellow onion, although I prefer red onion's milder flavor for this recipe.
- Avocado: use a perfectly ripe avocado when making this recipe, this is important! Avoid black spots within the fruit too.
- Garlic: to flavor the black bean mixture, I used a fresh clove, but you could also use powdered garlic if that's all you have.
- Cherry tomatoes: they are naturally sweet with a more "sturdy" texture after chopped, which works better to make this quick salsa. If regular large tomatoes are all you have, use that, but try to remove the excess water within the seeds so the salsa isn't too watery.
- Lemon: to flavor the avocado mash, but also will help keep the bright color green longer and prevent to turn brown super quickly. Can also use lime juice.
- Chili powder: adds so much flavor to the black beans.
- Cilantro: important to add freshness, but if you don't like cilantro, then swap for parsley or even basil.
How to make it
Make the quick tomato salsa
In a medium bowl, combine the cherry tomatoes, 2 tablespoons of the red onion and the cilantro. Add a generous sprinkle of salt and stir to combine. Set aside.
Make the Mexican black beans
In a large non-stick pan, start by cooking the rest of the red onion on medium-high heat until tender, about 5 minutes (with or without oil). Then, add the garlic and chili powder with a little salt, stir and keep cooking for 1-2 minutes.
Add the black beans and ½ cup of water or veggie broth. Stir well and keep cooking on medium heat until most of the water is gone, but the mixture still saucy. Remove from the heat and set aside.
Make the avocado mash and combine
Toast your slices of bread. Also, mash the avocado over a plate using a fork. Then, add some salt and lemon juice and combine.
When ready to eat, top the toasts with the mashed avocado, then some of the black beans and finally, garnish with the tomato salsa. Serve right away!
Watch how to make it
Helpful tips
- Start by making the salsa first. Letting the mixture sit while you prepare the rest will help develop more flavor and will turn the consistency a little softer too.
- I also recommend to chop the cherry tomatoes on the small side. It will help the salsa sit better over the black bean as opposed to if the chunks are large.
- You should be able to make 3-4 toasts with this recipe. But, you can make a larger batch of the black bean mixture and salsa to serve more people or to use over a Mexican buddha bowls and salads throughout the week.
Variation to the recipe
This recipe is so versatile, you can easily use it as a base and swap for other ingredients depending on what you like or already have.
Add some more veggies to the black bean mixture such as red pepper, corn, tomatoes or zucchinis. You can also use different spices instead of chili powder. Cumin or chipotle powder would work very well too. Add a few dashes of spicy sauce or red pepper flakes to add a kick to your breakfast and you could even use different beans such as pinto or red kidney beans.
Also, to speed up the recipe, you can definitely use a store-bought pico de gallo instead of making the salsa yourself. It is usually easy to find a pico de gallo that's healthy and not loaded with oil and salt. I often buy this pico de gallo from The Pick Organics for toasts and rice bowls. Although a little pricey, it is pretty good and can help you save some time and meal-prep. Also, feel free to make this spicy peach salsa instead whenever peaches are in season or try this tropical pineapple pico de gallo! And if you happen to have some vegan sour cream, then be sure to add a dollop over as well.
Storage tips
Layer the toasts only whenever you are ready to eat as the bread will get soggy pretty quickly. But, you can make the black beans and salsa ahead and store them in air-tight containers in the fridge for 4-5 days. Warm up the black beans in the microwave or in a pan (add a little more water if it gets dry) just before eating.
More black bean recipes you might like
- Healthy black bean brownies
- Vegan Swedish meatballs
- Jackfruit and bean chili
- Mexican bean soup
- Chili-lime healthy bean salad
- Chipotle Mexican buddha bowl
- Vegan savory breakfast bowl
More Mexican recipes to try
- Mexican shell soup
- Vegan taquitos
- Mexican baked potatoes
- Chipotle buddha bowl
- Mexican tomato rice
- Vegan horchata
- Mexican pickled onion
I hope you like this black bean toast recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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📖 Recipe
Mexican Black Bean and Avocado Toast
Ingredients
- 3-4 slices of whole grain crusty bread
- 1 large avocado
- ½-1 tbsp lemon juice - or lime juice
- ¾-1 cup red onion (about one small or half of a large one) - finely diced, divided
- 1 clove of garlic - crushed
- 15 oz canned black beans - rinsed and drained
- ½ tsp chili powder
- ½ cup vegetable broth or water
- 1 cup cherry tomatoes - finely diced
- ¼ cup fresh cilantro - chopped
- salt - to taste
Instructions
- In a medium bowl, combine the tomatoes, cilantro, 2 tablespoons (⅛ cup) of the diced red onion and a good pinch of salt. Stir to combine and set aside.
- Then, in a non-stick pan, cook the remaining of the red onion until tender (with or without oil). Then, add the garlic, chili powder, a pinch of salt and cook for 1-2 min. Then add black beans and water (or veggie broth) and cook for 3-5 minutes or until the liquid is mostly gone but the mixture still a little saucy. Remove from the heat, taste and adjust seasoning.
- Also, mash the avocado on a plate and combine with ½-1 tablespoon of lemon juice and salt to taste.
- When ready to eat, toast the bread and place them on plates. Then, spread the avocado mash over, then divide the black beans over the avocado. Garnish with the tomato salsa mixture. Enjoy right away.
Video
Notes
- Start by making the salsa first. Letting the mixture sit while you prepare the rest will help develop more flavor and will turn the consistency a little softer too.
- I also recommend to chop the cherry tomatoes on the small side. It will help the salsa sit better over the black bean as opposed as if the chunks are large.
- You should be able to make 3-4 toasts with this recipe. But, you can make a larger batch of the black bean mixture and tomato salsa to serve more people or to use over a Mexican buddha bowls and salads through out the week.
- Feel free to add red pepper, tomatoes and corn to the black bean mixture. Other spices such as cumin or chipotle powder would also work well.
- Swap the tomato salsa for a spicy peach salsa when the peaches are in season!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
NUTRITION
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Great recipe! We had it for lunch, very good.